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    Home » Recipes » Pork

    The Best Sous Vide Pork Belly Recipe

    Apr 1, 2020 · 18 Comments

    Sous vide pork belly is an absolute game changer. The immersion circulator allows you to make perfectly juicy and tender belly, every single time. Time to say goodbye to the days of dry pork, and hello to pork cooked exactly how you want it.

    The best pork belly sliced vertically juicy delicious

    In this recipe, we will walk you through everything you need to know to make the best pork belly of your life. From determining how long to sous vide pork belly, to whether you can cook frozen pork belly, this recipe has it all.

    Packaging

    An essential part of cooking sous vide is putting ingredients in an air-tight bag or container. The two most common techniques to package your ingredients are vacuum sealing and using the water displacement method.

    A vacuum sealer removes all the air and seals the contents of a plastic bag through a vacuum. This process ensures the food is airtight and properly sealed, and prevents the bag from floating which can result in uneven cooking. If you are in the market for a vacuum sealer, I'd recommend the Anova sealer.

    The displacement method is a technique where you first place your food and marinades in a sous vide bag, submerge the bag in a container of water, and allow the pressure to force all the air out of the bag.

    Either method works for pork belly. Note that if you are adding a marinade in the bag, please make sure your vacuum sealer is capable of sealing liquids. If not, please use the displacement method.

    the best sous vide pork belly

    Time and Temperature

    The time and temperature guide below is the product of years of extensive testing, and will take the guesswork out of cooking sous vide. Simply select a temperature based on your desired doneness, then determine the length of the cook based on your texture preference.

    Pork Belly Sous Vide Time and Temp

    DonenessTemperatureTime
    Tender, steak-like texture154F / 68C24 hours
    Perfectly tender and juicy165F / 74C10 hours
    Succulent braise-like texture176F / 80C7 hours

    Our personal favorite is cooking the pork belly at 74C/165F for 10 hours. Cooking the meat for this duration breaks down the connective tissue (collagen), which results in an extremely tender belly. Also, cooking it at a temperature of 165F is the sweet spot for juicy, delicious pork belly. 

    sous vide pork belly close up

    Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule).

    Although this combination of time and temperature is our favorite, we recommend you explore different combinations to find your personal favorite. Our cooking guide can always help you find your perfect time and temperature. 

    Can You Sous Vide Frozen Pork Belly?

    The quick answer is, absolutely! Cooking frozen foods sous vide is an ultra convenient, safe way to prepare your protein. Just take the food directly from the freezer, repackage it (unless you know the bag is sous vide safe) and let the sous vide work its magic.

    Generally the only thing you’ll need to adjust is the cook time. However, since we are already cooking the pork belly sous vide for 10 or more hours there is no need to add on any additional time.

    Recommended Searing Methods for Pork Belly

    Searing is by far the most important step in cooking sous vide. If want your food to look like it is Michelin star quality, you need to get a rich sear on it. Failing to do so will make your dinner guests wonder why they let you cook again.

    sous vide pork belly seared on cast iron

    If you want an amazing sear, you’ve got to:

    1. Pat the meat completely dry with a paper towel. 
    2. Season generously with salt or seasoning of your choice
    3. Sear at extremely high temperatures.

    The first step is especially important with pork belly. Since the fat layer retains a lot of liquid during the sous vide process, make sure it is completely dry if you want it crispy.

    Pro tip: salting the fat layer helps extract the moisture in the fat. Continue patting dry with paper towels to ensure majority of moisture is gone before seasoning.

    At this point you want to determine the best searing method. For pork belly, we suggest pan searing, broiling or using a searing torch.

    The trick is getting the pan, broiler and torch extremely hot, then searing fat side down (or up if using a broiler or torch) for a few minutes, until crispy. You could even make pork belly burnt ends this way.

    This results in a quick, high-quality sear without drying out the belly.

    Top Sous Vide Pork Belly Recipes

    sous vide pork belly adobo on rice

    • Char Siu Pork Belly - This is one of our favorite (if not our favorite) recipes on this website, and a must try for anyone. The delectable char siu marinade goes masterfully with the pork belly to create an irresistible flavor profile.

    • Pork Belly Adobo - In this dish, it’s all about the adobo sauce. The combination of vinegar and soy sauce are like yin and yang, and unite harmoniously into a delicious sauce. Pair this with juicy sous vide pork belly and you'll be in heaven.

    • Japanese Pork Belly Chashu - This sous vide pork belly chashu is absolutely perfect for your homemade ramen. The Japanese inspired marinade pairs with the tender, juicy pork belly and is the ramen topping of your dreams.

    Special Equipment

    Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule.

    The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.

    12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.

    Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for hours care-free.

    Cast Iron Skillet – Want to take your searing game to the next level? We recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the protein. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.

    Next Level Sous Vide –Looking to take your sous vide skills to the next level? The Next Level Sous Vide eCookbook will push your culinary boundaries with 65 delicious recipes that are equally approachable and tasty. With pro tips and a detailed explanation of the sous vide process, you will be on your way to maximize your sous vide skills.

    Check out our full list of recommended gear here.

    the best sous vide pork belly
    5 from 7 votes
    Print

    The Best Sous Vide Pork Belly Recipe

    Course Main Course
    Cuisine American
    Keyword best, pork, pork belly, sous vide
    Prep Time 5 minutes
    Hands-On Cook Time 5 minutes
    Sous Vide Time 10 hours
    Total Time 10 hours 10 minutes
    Servings 4 people

    Ingredients

    • 1 -2 lbs pork belly, skin removed
    • salt and pepper

    Instructions

    Preparation

    1. Set sous vide machine to 74C/165F.

    2. Generously season pork belly with salt. Place pork in freezer bag, and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for 10 hours.

    Finishing

    1. Remove bag from bath. Take pork belly out of the bag, pat dry with paper towels and season with salt and pepper (or seasoning) to taste.

    2. Heat up large skillet on high and add oil. Sear pork belly fat side down for 2 to 3 minutes, or until crispy. Flip and sear each side for one minute. Remove from pan, and place on a plate to rest for 5 minutes. Once rested, slice, serve and enjoy!

    « Sous Vide Flap Steak Recipe
    The Best Sous Vide Chicken Breast Recipe »

    About Jason Veselak

    Jason is a home chef with a passion for preparing perfectly-cooked, gourmet meals at home - so naturally he became obsessed with cooking sous vide. This obsession led to a quest to find the perfect cooking time, temperatures and techniques for every type of food he puts in the bath. Jason is excited to share his pro-tips and favorite recipes to help make cooking sous vide an unforgettable experience for everyone. Follow his culinary adventures at @sousveezy on Instagram to learn more!

    This post may contain affiliate links for products I use regularly and highly recommend.

    Reader Interactions

    Comments

    1. Jonathan says

      April 05, 2020 at 11:04 am

      Love me some good pork belly. This sous vide recipe helped me make it the best I've ever had.

      Reply
    2. Brian Stumbaugh says

      October 16, 2020 at 2:56 pm

      you say to use skinless pork belly but then second step is to score the pork belly skin. which should we do?

      Reply
      • Jason Veselak says

        November 11, 2020 at 8:43 am

        Good catch, Brian. You should be using skinless pork belly, I will adjust the recipe now!

        Reply
        • Mike says

          May 07, 2023 at 8:25 pm

          Should you use pork belly with the skin on then the final step is score the skin, pat dry then use the air fryer to crisp up the skin. I made the mistake of using skin on and did just this and not only was the pork belly as advertised the skin was the crispiest I have ever made

          Reply
          • Jason Veselak says

            May 09, 2023 at 3:40 pm

            Awesome, I'll have to try this!

            Reply
    3. Gina says

      March 28, 2021 at 7:31 pm

      Made this today. Wow! Best pork belly i’ve ever had. Thank you!

      Reply
    4. Tara says

      December 17, 2021 at 11:34 am

      This seems super easy, thanks for the step-by-step instructions! This will be my first recipe with my new Beville sous vide!

      Reply
    5. Justine says

      March 08, 2022 at 11:38 am

      Great recipe, thank you 🤩
      Probably the best I had.

      Reply
    6. Victor says

      June 16, 2022 at 10:36 am

      Hello, can anyone tell me why it needs to be skinless? we love the cruch and flavor the skin has.

      Reply
      • Jason Veselak says

        June 20, 2022 at 8:33 am

        You are welcome to leave the skin on. During the sous vide process the skin becomes a bit gelatinous and it's hard to get it crispy afterward, so I generally recommend taking it off. But if you enjoy the flavor of it feel free to leave it on.

        Reply
    7. Phil says

      June 25, 2022 at 3:26 pm

      Thank you, The wife and I absolutely loved it.
      The best I have ever cooked.

      Reply
    8. Kelvin says

      August 16, 2022 at 6:36 am

      Can i have the skin on and sear it later on a bbq?

      Reply
      • Jason Veselak says

        August 18, 2022 at 6:23 pm

        You can, but the sous vide will give the fat a weird chewy consistency that is hard to crisp up afterwards. I would recommend removing it.

        Reply
    9. Tarah says

      May 13, 2023 at 5:07 pm

      So if I take the skin off can I crisp it up somehow separately? Did you try the air fryer after method suggested by Mike above? Do you ever put a marinade in with the pork in the sous vide? Thanks.

      Reply
    10. David Nyman says

      October 08, 2023 at 11:20 am

      Best ever

      Reply
    11. Kevin says

      December 11, 2023 at 3:59 pm

      Is it backwards?
      Tender steak like is - 154F / 68C 24 hours?

      Reply
      • Jason Veselak says

        December 12, 2023 at 3:00 pm

        That should be accurate!

        Reply
    12. Steve H. 55 years chef ,restaurant owner. says

      March 15, 2024 at 1:41 am

      Take off the rind slice into fine strips dry, season ,then cook at high temp spraying with water

      Reply

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